Food Network: Aztec Pudding

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Aztec Pudding
Recipe courtesy Natelyn Hijar

Ingredients
Sauce:
2 pounds Roma tomatoes, peeled and without seeds
1 medium onion, diced
2 chile anchos soaked in water until soft, seeds removed and water discarded
2 to 4 fresh chile poblanos (depending on how much heat you want), toasted and skins and seeds
removed
1 1/2 cups water
1 1/2 tablespoons powdered chicken consomme
1 1/2 cups fresh, raw, corn kernels
1 1/2 cups fresh, raw, chopped zucchini
20 squash flowers, chopped in 4 pieces (optional)
4 cups cooked, shredded chicken or pork
2 tablespoons fresh epazote (optional)
1/2 cups fresh cilantro leaves, finely chopped

Base of Pudding:
24 corn tortillas
1/2 cup vegetable oil, for frying

Cream mixture:
2 cups heavy cream
4 tablespoons butter
1 8-ounce package cream cheese
1/4 cup milk
1 teaspoon powdered chicken consume

Cheeses:
2 packages Panela cheese or any fresh, solid cheese chopped fine
3 cups Monterey Jack cheese, grated

Directions
For sauce mixture: Place the tomatoes, onion, chilies, water and chicken
consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil,

place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers
and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the
vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well,
set aside to cool.

For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side.
Drain on paper towels. Set aside.

In a blender blend all ingredients for the cream mixture together until smooth. Set aside.

Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then
layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese.
Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken
consume.

Directions
The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the Food Network's kitchens.

Therefore, the Food Network cannot attest to the accuracy of any of the recipes.